How to Make It
In a large bowl, combine the romaine, endive, fennel, hearts of palm, scallions, tomatoes, bell peppers, carrot and red onion and refrigerate until chilled.
In a small skillet, toast the pine nuts over moderate heat, stirring, until golden, about 6 minutes; let cool.
In a bowl, mix the oil, vinegar and garlic and season with salt and pepper. Add the blue cheese and pine nuts to the salad, toss with the dressing and serve.